Complex chemical evaluation of the Summer truffle (Tuber aestivum Vittadini) fruit bodies

D. Kruzselyi, J. Vetter

Research output: Contribution to journalArticle

8 Citations (Scopus)


Summer truffle (Tuber aestivum Vittadini) is one of the most important mycorrhizal mushrooms with underground fruit bodies. Formerly the scientific investigations were focused mainly on its specific fragrant constituents. Our work was concentrated on complex chemical characterization including different organic and inorganic components. Summer truffle has middle crude protein, low fat-, and relatively high fiber and chitin contents; its energy level is low. Distribution of protein fractions is characteristic (in % of crude protein): 40.98; 5.91; 3.85; 19.28 and 29.98 % for albumins, globulins, prolamins, glutelins and NPN (non protein nitrogen), respectively. We determined soluble oligo- and polysaccharides (9.00 mg/g DM and 49.9 mg/g DM, respectively), as well as the contents of phenoloids and flavonoids (2.8 mg/g DM and 0.093 mg/g DM, respectively). Mineral composition is similar to other mushrooms; four macroelements (K, P, Ca and Mg) give 97.94 % of the all mineral content; occurrence of poisonous elements (as As, Cd, V) is not characteristic. Chemical nature of Tuber aestivum (summer truffle) fruit bodies is very characteristic, regarding not only the occurrence of fragrant components but the classical, "usual" components, too. This rare and highly appreciated hypogaeous mycorrhizal fungus belongs to mushrooms of valuable, specific chemical composition.

Original languageEnglish
Pages (from-to)291-295
Number of pages5
JournalJournal of Applied Botany and Food Quality
Publication statusPublished - Jan 1 2014

ASJC Scopus subject areas

  • Food Science
  • Plant Science

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